Getting Started With Homemade Sushi

More often than not, when someone hears the name “sushi,” what comes to mind is raw fish on rice. While that is true, we also have cooked sushi. So you can either go down the uncooked or cooked sushi road. The choice is always yours. Now onto the ingredients.

What do you need to get started? You need sushi rice (which can be replaced with round rice), a trusty bamboo rolling mat, nori sheets, and fresh veggies or fish, and you are good to go. As you gather your ingredients, remember to prepare your kitchen space – ensuring it’s clean and organised. Now let’s get into the recipes that will add spice to your dull days.

The Classic Homemade Sushi Rolls

Classic homemade sushi rolls do two things; they offer a canvas for endless creativity while enjoying the essence of sushi tradition. These types of rolls include treasures like the Spicy Tuna Roll and California Roll, which feature a blend of fresh ingredients like cucumbers, avocados, and seafood. These timeless creations allow you to experience the essence of sushi in its most beloved form.

California Rolls: A Delightful Fusion of Flavours

The California Roll offers a taste of the West Coast due to its flavours. With its refreshing cucumber, creamy avocado, and a hint of crab, this roll leaves your taste buds with no option but to crave more. It is a favourite among sushi lovers seeking a mellow and fulfilling bite.

Ingredients

• Cooked and seasoned sushi rice
• Nori (Seaweed) sheets
• Ripe and sliced avocado
• Cucumber, julienned
• Wasabi and pickled ginger (optional)
• Real crab or imitation crab (based on your choice)
• Soy sauce (for dipping)

Preparation Instructions

1. Secure a clean surface and lay a bamboo rolling mat (makisu) on the surface, then place a plastic wrap over it.
2. Take a sheet of nori, shiny side down, and lay it on the plastic wrap.
3. Wet your hands to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving about an inch uncovered at the top.
4. Take slices of avocado, cucumber, and crab and arrange them horizontally over the rice.
5. Lift the bamboo mat carefully and start rolling from the bottom, using your fingers to keep the fillings in place. Roll it tightly and seal the top edge with a bit of water.
6. Keep rolling until all the nori is wrapped around the fillings.
7. Using a sharp knife, slice the roll into bite-sized pieces.
8. Serve your California Roll with soy sauce on the side for dipping, then add a touch of pickled ginger and wasabi if you like.

Spicy Tuna Roll: A Fiery Tantalising Delight

Spicy Tuna Roll is for those who have a thing for a bit of heat on their sushi. It is simply a combination of zesty mayo, fresh tuna, and a kick of sriracha sause, creating a fiery explosion of flavours bound to enliven your palate.

Ingredients

• Sushi rice (cooked and seasoned)
• Nori (Seaweed) sheets
• Finely chopped fresh tuna (sashimi-grade)
• Spicy mayo (mayonnaise mixed with sriracha sauce)
• Soy sauce (for dipping)
• Cucumber, julienned
• Wasabi and pickled ginger, if desired

Preparation Instructions

1. Place a nori sheet on a bamboo mat covered with plastic wrap.
2. Wet your hands, spread the sushi rice evenly over the nori, and leave a space at the top.
3. Mix the finely chopped tuna with spicy mayo in a bowl.
4. Spread the spicy tuna mixture along with slices of cucumber across the rice.
5. Roll up the sushi tightly, using the bamboo mat to shape it.
6. Seal the sushi roll by moistening the top edge of the nori using water.
7. Carefully slice the sushi roll into bite-sized pieces using your kitchen knife.
8. Serve the Spicy Tuna Roll with soy sauce for dipping, wasabi, and pickled ginger for extra flair.

Vegetable Roll: A Vibrant Medley of Colours and Textures

If you are a veggie enthusiast, this sushi roll should be your go-to roll as it is a fresh and crunchy delight. It is usually packed with creamy avocado, fresh garden delights, and crispy cucumber and offers a wholesome and captivating sushi experience.

Ingredients

• Cooked and seasoned sushi rice
• Nori sheets
• Cucumber, julienned
• Nicely sliced ripe avocado
• Thinly sliced bell pepper
• Grated or julienned carrot
• Soy sauce
• Pickled ginger and wasabi (optional)

Preparation Instructions

1. Place a nori sheet on the bamboo mat covered with plastic wrap.
2. Wet your hands, spread the sushi rice evenly over the nori, and leave an inch at the top.
3. Horizontally arrange the avocado slices, cucumber, bell pepper, and carrot over the rice.
4. Gently roll up the sushi using the bamboo mat to give it a shape.
5. Moisten the top edge of the nori to seal the roll.
6. Slice the roll into bite-sized pieces with a sharp knife.
7. Serve your nicely made Vegetable Roll with soy sauce accompanied by wasabi and pickled ginger.

Creative Fusion Sushi

Creative Fusion Sushi is a culinary concept that combines elements from various cultures and cuisines to create innovative and unique dishes. It involves mixing traditional sushi ingredients with unconventional techniques, flavours, and presentation styles, resulting in a medley of textures and tastes that surpass the traditional sushi experience.

Sushi Burrito: A Blend of Tastes and Flavours

Sushi Burrito is a confluence fiesta. This exciting creation brings together the best of both worlds: sushi’s deliciousness and burrito’s convenience.

Ingredients

• Sushi rice (cooked and seasoned)
• Seafood (tuna, salmon, shrimp, etc.) or fresh fish
• Nori sheet
• Sauces( spicy mayo, soy sauce, teriyaki, etc.)
• Assorted vegetables( cucumber, avocado, bell pepper)
• Rice vinegar for dipping hands
• Wasabi and pickled ginger (optional)

Preparation Instructions

1. Place a nori sheet on a sushi rolling mat or a clean surface
2. Use the rice vinegar to wet your hands to prevent sticking, then spread a layer of sushi rice evenly over the nori, leaving a space at the edges.
3. Arrange slices of seafood or fish and veggies across the centre of the rice.
4. Drizzle with your favourite sauces for extra flair.
5. Roll the nori sheet tightly around the fillings to create a burrito-style roll.
6. Cut the sushi burrito in half or enjoy it as a whole
7. Serve with additional sauces as you wish, and include pickled ginger and wasabi for added zest.

Sushi Bowl: The Beauty of Deconstructed Sushi

Sushi Bowl is nothing but a bowl of bliss. It is perfect when you crave sushi but want a hassle-free experience. This Bowl brings all the sushi goodness in one enthralling package.

Ingredients

• Sushi rice, cooked and seasoned
• Fresh fish or seafood(tuna, salmon, crab, etc.)
• Assorted vegetables(radish, cucumber, avocado, etc.)
• Sauces ( eel sauce, soy sauce, ponzu, etc.)
• Toppings(green onions, sliced nori, sesame seeds, etc.)
• Wasabi and pickled gingers (optional)

Preparation Instructions

1. Create a base layer of sushi rice in a bowl.
2. Arrange slices of seafood or fish and a colourful assortment of vegetables on top of the rice.
3. Drizzle your choice of sauces for added flavour.
4. Sprinkle with toppings like sliced nori, green onions, and sesame seeds to add visual appeal and texture.
5. Optionally, add wasabi and pickled ginger.
6. Mix everything and savour the flavours and textures with a fork of chopsticks.

Wrapping Up

From classic rolls to creative fusions, homemade sushi is your ticket to a plethora of flavours. Use these homemade sushi recipes to break the monotony and explore your creativity as you revel in and embrace the joy of crafting your own culinary masterpieces. Don’t wait. Grab your ingredients, roll up your sleeves, and let your kitchen become a sushi haven. Go forth and spice up those dull days, one delicious roll at a time!

The post Homemade Sushi Recipes to Spice Up Dull Day appeared first on The Dory-Jo.

Cod is a fish that any of us are used to eating in fried or boiled form. Do not confuse the dish, which will be discussed in this article – with “fish under marinade”. After all, marinated cod is an alternative to many traditional fish cuts. To cook that is not difficult at all, and the more so, the New Year holidays are not far off, and you have the opportunity to show gastronomic originality to the guests and loved ones. Many successful restaurants have already taken note of this recipe for cod.

Ingredients:
Cod carcass – 1200-1300 grams
Pink pepper – 1 tbsp
Lemon – 1 pc
Dill – 30 grams

For the marinade:
Water – 1 liter
Vinegar – 3 tablespoons
Salt – 2 tablespoons
Sugar – 1 tablespoon
Pepper – 5 peas
Allspice – 5 peas
Bay leaf – 3 leaves
Chopped onion – 2 units
Carrot – 2 pcs.

I should note that cod meat is dietary. Thanks to this, your body will not get “extra pounds”.

How to cook cod deliciously we will tell you in this recipe. The highlight of our preparation of cod is that we have added pink peppers. This type of pepper has a bright sweet floral flavor and aroma.

Cod is a low-budget fish, and cooking it with this recipe: you get a dish worthy of a place in the restaurant menu! The photo of cod in marinade – makes you crazily appetite!

1 Cut the fish into fillets and remove the rib bones. You can leave the backbone for the fish broth and make a soup.
2 Put the cod fillets in a bowl, sprinkle with pink pepper and sprinkle with dill.
3 Boil a marinade for cod: add salt, sugar, vinegar, bay leaf, black pepper to the boiling water. Bring to the boil and in the hot marinade add thinly sliced carrots and rings of onions. Serve as a garnish to fish.
4 Let the marinade cool down, it should be a little warm, and pour our fish. Put it in a warm place for a quick marinade or in the refrigerator until morning.
5 Slice the cod and place the marinated vegetables on top.
6 I’m drooling as I write this recipe!

The post Cod in marinade appeared first on The Dory-Jo.

Ingredients:
Plum-shaped tomatoes – 0.9 kg
Thyme and rosemary – 2 sprigs each
Sea salt – 10g
Sugar – 10 gr
Garlic – 2 cloves
Olive oil (extra virgin) – 70 ml

In stores you can find jars, but they are relatively expensive. And in the composition of a lot of preservatives and other chemicals.

Officially, dried tomatoes are made by Italian grandmothers and dried on the sunny rooftops of their village quarters. The process is extremely difficult to replicate in the local area. Only in midsummer, when the sunny weather settles in for a few days, can something like this be repeated at the cottage. But wait for summer is still a decent long time. Therefore, we suggest repeating the recipe for cooking sun-dried tomatoes, but at home. The taste of dried tomatoes, prepared according to this recipe, will be almost the same as those you can taste in Italy. The main thing is to pick tasty ground, not “plastic” plum-shaped tomatoes (the pelati variety) or tasty fleshy cherry tomatoes.

1 Rinse the tomatoes, leave the tails.
Cut the tomatoes in half. Salt and season with sugar. Some recipes advise to take out the middle with the seeds of tomatoes. But I will refrain from this! as in the seeds is the whole zymes of the product. They are what give such a vibrant flavor to sun-dried tomatoes. Italian grandmothers do exactly that.
2 Now let’s move on to the method of drying. Tomatoes in natural conditions, that is – drying in the sun, dried at a temperature of 50 to 80 deg. With the imitation, you can use a regular oven, put the temperature at 100 degrees and open the door ajar. Place tomatoes on parchment.
3 The drying process will last 8-10 hours. Periodically turning the tray so that the tomatoes do not dry out. I used a special dryer for vegetables and fruits. I put tomatoes sliced side down and a couple of garlic cloves for flavor, so they would dry faster. Set the temperature to 60 degrees. And in 6 hours the tomatoes were ready. And the drying was done evenly.
4 When drying tomatoes in an electric dryer, the tomatoes are covered with a lid.
5 After 6 hours. There should be some moisture left in the tomatoes.
6 Now let’s preserve our dried tomatoes for this: sterilize the jars, put the dried tomatoes and garlic in them, add sprigs of fresh thyme and rosemary, and pour the warmed olive oil over them.
7 Cover with a lid and strain again. This will make a great tasty starter.
8 Store dried tomatoes well and long in a dry, dark room. Be sure to use the oil in which the tomatoes were infused to make salad dressings. Very tasty.

The post Sun-dried tomatoes appeared first on The Dory-Jo.

Ingredients:
Beef pasina or entrecote – 700 grams
Cold pressed olive oil – 100 ml
Salt, freshly ground pepper – to taste
Fresh thyme – a few sprigs
Parmesan cheese – 70 grams

For the sauce:
Cold pressed olive oil – 80 ml
Lemon juice – half of lemon
Salt – 1 pinch
Grain mustard – 1 tablespoon

For the balsamic cream:
Balsamic vinegar – 100 ml
Sugar – 100 grams

History of the dish
This savory cold snack was born in distant Italy, when a local chef invented a light dish for a noblewoman who could not eat cooked meat for health reasons. The master’s recipe was ingeniously simple: he took the thinnest slices of fresh beef, added parmesan cheese, seasoned the dish with olive oil, splashed with lemon juice and sprinkled with freshly ground black pepper.

The name for the original culinary masterpiece was given by the Italian artist Vittore Carpaccio, whose bright feature was the use of red and white colors as the main ones in his works. Therefore, the author of the culinary masterpiece, without any wisecracking, decided to give his invention the painter’s name.

A lot of water has flowed and now, to create beef carpaccio, whose recipe is quite significantly modified, you can add or modify the ingredients at your discretion. Instead of beef, thinly sliced plates of seafood, fish fillets, fruits or vegetables can be used.

How to prepare beef carpaccio
How to prepare this dish everyone decides for himself – whether to stick to the traditional original recipe or to show imagination? In any case, this savory and original meat snack will always decorate any table and will be the pride of every hostess!

I will share my author’s recipe:

Carpaccio of beef at home – cooking recipe

1 Peel the beef from the membranes and veins, wash it in cold water.
2 Peel beef from skins and veins, rinse in cold water.
3 Salt and pepper the meat.
4 Add sprigs of thyme…and olive oil.
5 Marinate the meat at room temperature for 2 hours. Then wrap it in clingfilm and put it in the freezer until morning.
6 In the meantime, make the balsamic cream: pour the balsamic vinegar into a saucepan.
7 Add the granulated sugar.
8 We put it on the fire and cook until it forms a medium thread.
9 You can tell by the “lazy” bubbles on the surface.
10 Next, prepare the sauce for the carpaccio: we mix olive oil with grain mustard.
11 Add a little lemon juice.
12 A little salt.
13 And stir.
14 The next day: our frozen marinated piece of beef.
15 We slice it into thin slices.
16 We place the raw beef slices on a plate.
17 It looks beautiful on the cut of meat.
18 We pour a sauce of grain mustard and olive oil over them
19 Decorate with sprigs of arugula.
20 Put parmesan cheese slices on top.
21 Drizzle with balsamic cream. Add lightly ground black pepper.

The meat can be prepared in advance by keeping it in the freezer. When you have a chance you can take it out and cook it and surprise your friends and relatives!

The post Beef carpaccio appeared first on The Dory-Jo.

Salmon – 200 gr (cooled filet)
Ripe avocado – 1 pc
Fresh cucumber – 1 pc
Red onion – 1/4 bulb
Cold pressed olive oil – 30 ml
Lemon – 0,5 pc
Salt – to taste
Balsamic cream – 1 teaspoon

1 Cut all the ingredients for the salmon tart with avocado into small cubes (from the cucumber we use only the hard part with the skin)
2 Season with olive oil, salt and pepper.
3 red onion
4 Add a little lemon juice.
5 Stir everything together,
6 And spread through a ring, garnish with arugula and balsamic cream.

The post Salmon and avocado tartare appeared first on The Dory-Jo.